Slurpee

1

It's a pound of rice, which is used alone to make the bottom of a sand mat, which can be four or five. (Can't run out, can't make a part of the salsa mats, and a part of it can be made of orange rice alone). One pound of orange rice, one bowl of sand mats, and the scores will increase depending on the bowl, because I basically use a bigger bowl

2

The rice's on the side

3

Dry water filter

4

Double the water soak for half a day

5

待要用时，提前十分钟盛起Dry water filter。

6

At the same time, water appropriate levels are added to the pots, evaporating to the atmosphere of the vapours。

7

The rice is laid evenly, the gas hole is poked evenly, and it is pounced to the bottom, so that the rice is equally heated。

8

Cover it up for about half an hour

9

Steamed oatmeal at the same time. It's about a piece of five flowers, about nine and a half cubic centimetres. "Better prepare a nicer meat for later cutting."

10

You can add water to the boiler without more than five flowers. Join the broken ginger, about half a thumb volume. Eight, two, three petals, saffron and so forth, about ten peppers。

11

When the soup boils, we add five flowers。

12

煮20分钟左右，捞起Dry water filter。

13

Put half the salt in the upper thumb volume on the skin while it's hot。

14

Wait about two minutes, prepare wine, five centimetres in diameter, half to a spoon. Wipe your body。

15

Prepare soy sauce, a spoon of five centimetres in diameter, plaster around and contact the skin with the juice for about 5 to 10 minutes。

16

At the same time, one or two litres of vegetable oil are added to the pot to heat up to around 80 per cent, with a little bubble of smoke。

17

Get ready to pick up the bouquet。

18

Add a bouquet of flesh, then blow the skin down for about three minutes, then flip over and blow it for more than three minutes。

19

It can be picked up with dry oil. (as long as the fire is right, it's not dry, it can blow up a little bit longer, it's full of saturated fat oil, when it's evaporated, it's even more obvious to eat fat.)

20

Before cooking meat soup, boiling。

21

Face down, cook for about five minutes。

22

Turn over and cook for about five minutes. Getting results, skins and fatty meat, softly cooked and cut easily. (At the end of the blast, fat meat may be spread off and it is difficult to control the thickness of the skin cut, so it has to be softened and the extra oil on the meat removed. I'm not sure

23

捞起，Dry water filter，放凉。

24

Cutting, cut length, depending on the length of the sand cake (and the cloud cake is only a difference between material and the other one, which is the same). The first knife cuts around two millimeters thick and cuts to the skin without cutting the skin。

25

The second knife, which remains about two millimeters thick, cuts the skin. One cut out of two is the effect of cutting two pieces of fat meat on a skin, which makes it easier to wrap things in the middle of the meat. Each piece of fatty is about two millimeters, so they're almost four or five millimeters together. (At first, many people cut them bad, either for thin, fat or too thick. It's okay. Swordwork can be fast, steady and thin

26

That's the amount of a bowl of cut-off left and right after the cut。

27

I'm showing 12 pieces. The cakes are made of pastry, but they are linked and need to be ripped apart。

28

A map of the effects of the pastry, each piece of cake

29

Put pasta in the meat

30

Put it on. Here's a hiccup. (Some of my meat is a little small, and it's best to make sure that every piece of cake doesn't come out of the room, and that it doesn't come out after it's evaporated. I'm not sure

31

Every piece of meat is wrapped in pastry. Figure

32

Get ready for the size of the bowl

33

Leather to the bottom of the bowl, thin meat to the outside, a row in the middle, around 8 to 10 pieces of sand, and a piece of sand on both sides. (Now the banquets are usually about 10 people at a table, so at least 10 pieces of sanded meat or salted white. I'm not sure

34

It's time for the rice to evaporate. Just try it. (I don't know how to figure it out, but look at my recipe, orange rice. I'm not sure

35

Prepare chicken soup, one liter and more, so that you can eat directly. And you can use the meat soup that was cooked before. As long as it doesn't taste good, but not meat, it doesn't steal the main course。

36

Four for five centimetres of winter sugar, half for orange red, and more than ten and twenty. This is the amount of rice that you need to use when you can't get it from yourself. When buying red treasures, regional screening is limited to Sichuan or Chongqing, as this fresh orange red is a specialty of the river, unlike other orange reds. I'm not sure

37

The winter sugar is cut into fine particles of about one or two millimeters and half orange red is cut into fine particles of about one or two millimeters。

38

枸杞 冬 冬 冬 冬 冬。

39

Once the rice is evaporated, it is released in the container。

40

About half of a pound of steamed rice is in the container, pouring into the sugar soup。

41

Smuggles, and achieves a bubbly meal form with less moisture. If it doesn't work, then add some soup, not sweet enough, and a little sugar。

42

We're going to mix rice, a piece of salsa, two or two salsa rice, about half the amount we've just mixed, about a spoonful of 10 centimetres in diameter。

43

I'm going to put the rice on the sand

44

Put it on the steam pan, steam it for about two hours. This one has to be a little longer. It has to be steamed, except for skin, and the fertilizer doesn't feel like fat fibers. It can almost reach the mouth of the fertilizer and fertilized salsa, so that it can be fat and not greasy, as if it were just a cider。

45

It's time for evaporation, with the right size plate on the bowl。

46

Don't push. Just turn it over

47

Undo the bowl, a plate of sweet and soft, with the entrance, and the fat and unsatisfied sanded meat

1. There is little to say about the need for attention and the role of the processing and steaming of rice, and what I want to work out is a little hint of my recipe for orange rice. The main point is the problem of the handling of the bouquets and the benefits of the improved use and handling of the meat. At the beginning, the cook usually did not have a boiler (i.e., a frying) and then cooked it and cut it. 4. Now, with the modifications, the fats of the fat that are not healthy in the fat will be blown up first, and then made soft, i.e., the nutrients that are not healthy in the meat will be reduced and will be able to reach a full sense of fertilization. 5. The sanded meat, from red bean sand, has been replaced by scab cakes with green beans. Taste is not boring, filling is easier and faster. This is a special piece of sand cake from my home town, which is not sold on the Internet or elsewhere, and which, if not available, can be used in old schemes, or in red bean sands, or in green bean bean bean bean bean bean bean bean bean bean bean bean bean bean bean bean bean bean bean bean bean bean bean bean bean beams (which is a little trouble). The rice, which is used on the soles of a sand mat, is not much more than two or two, which is more likely to spill and can be adjusted for specific circumstances. Remember to put rice on the meat, which cannot be pressurized and destroys the morphology of the meat below. 7. The size of the meat cut is slightly greater than that of a sand cake or other material. I'm still a little small, so there's melted sandcake coming out after the steam, which affects the beauty after the cut. 8. Cutting meat is not thick, it affects the soft taste, and it is easy to eat too much. 9. Vapouring must be sufficient time, not enough heat, and fat meat can be fed with a sense of fat fibre. It affects the overall taste of the vegetables and makes them more obese。